Ingredients
Chicken
4–5 Chicken Thighs, Boneless
1 Tbsp (15ml) Fish Sauce
1 tsp (5g) Light Brown Sugar
1 Tbsp (15ml) Neutral Oil
1 stalk Lemongrass, Pale Part, Very Finely Minced
3 Garlic Cloves, Finely Grated
Rice
150g (5.2oz) Jasmine Rice, Washed
325ml Cold Water
Pinch of Salt
Quick Pickled Carrot & Cucumber
1 Large Carrot, Julienned
1 Lebanese Cucumber, Julienned
2 Tbsp (30ml) Rice Vinegar
1 tsp (5g) White Sugar
½ tsp (3g) Salt
Garnish & Finish
Fresh Coriander Leaves
Fresh Mint Leaves
Lime Wedges
Fried Shallots (Optional)
Thinly Sliced Red Chilli (Optional)
Method
1
Rinse the jasmine rice under cold water until mostly clear. Add to a pot with water and a pinch of salt. Bring to a boil, cover, reduce to low and cook for 12 minutes. Turn off the heat and rest covered until ready to serve.
2
Add the carrot and cucumber to a bowl with the rice vinegar, sugar and salt. Mix well and set aside for 10–15 minutes to lightly pickle. Keep it crisp and fresh, not heavily acidic.
3
Add the chicken thighs to a bowl with the fish sauce, brown sugar, oil, minced lemongrass and grated garlic. Massage well until evenly coated.
4
Heat a pan over medium-high heat. Add the chicken smooth side down and cook without moving for 4–5 minutes until deeply golden. Flip and cook for a further 3–4 minutes until cooked through. If the pan gets too dark, add a small splash of water to loosen the caramelised bits.
5
Remove the chicken and rest for 2 minutes, then slice each thigh into 2–3 large pieces.
6
Spoon rice onto plates, top with sliced lemongrass chicken and a generous mound of pickled carrot and cucumber. Finish with fresh coriander and mint, a squeeze of lime and optional fried shallots or chilli.
Storage & Reheating
Store chicken and rice separately in the fridge for up to 3 days.
Reheat in the microwave until hot. Add fresh pickles and garnishes when serving.
